These easy one-pan Cranberry Crumble Bars – Browned Butter Blondie are just as delicious as pie, but without the dish! Made with a buttery shortbread crust, citrus spiked cranberry filling and a sweet vanilla glaze, these bars are easy to make and enjoy all season long.
Why You Will Love This Recipe
You will love these Cranberry Crumble Bars – Browned Butter Blondie because they are positively foolproof and come together quickly with just a few simple ingredients. Since the crust and the crumble topping are made from the same dough, there is no need to dirty an extra bowl, making cleanup a breeze. The combination of tart cranberries, bright orange zest, and a sweet vanilla glaze creates a perfectly balanced holiday treat that is a real crowd-pleaser.
Ingredients
- All-purpose flour – regular flour makes a sturdy shortbread crust.
- Unsalted butter – make sure your butter is at room temperature for best results.
- Granulated sugar – used in both the crust and the cranberry filling.
- Light brown sugar – adds sweetness and a chewy texture to the shortbread.
- Egg – one large egg helps bind the shortbread dough together.
- Cranberries – you can use fresh or frozen cranberries for the filling.
- Orange – the zest and juice of one orange make the cranberry flavor shine.
- Vanilla – a splash of high-quality vanilla elevates all the flavors.
- Baking powder – helps give the crust a little lift.
- Cinnamon – adds a warm, cozy spice to the shortbread.
- Kosher salt – balances the sweetness of the dough.
- Powdered sugar – the base for the sweet vanilla glaze.
- Whole milk or heavy cream – used to thin the glaze to the perfect consistency.
Step-by-Step Instructions
- Preheat your oven to 350°F and line an 8 x 8 baking pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Add the dry ingredients to the mixer and mix just until the dough starts to pull away from the sides of the bowl. Do not over mix.
- Set aside roughly 2 cups of the dough (loosely packed) to use later for the crumble topping.
- Press the remaining shortbread dough into the prepared baking pan. Use your hands or the flat side of a measuring cup to press it evenly into the corners.
- Bake the crust for 15 minutes, or until the edges are slightly golden brown and the center is just set. Remove from the oven and let it cool slightly.
- While the crust cools, prepare the cranberry filling. In a large bowl, mix together the cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla.
- Pour the cranberry mixture over the pre-baked crust and spread it out evenly.
- Take the reserved 2 cups of dough and use your hands to break it into smaller, flat pieces. Place them randomly over the cranberry filling, leaving space for the fruit to peek through.
- Bake for about 45 minutes. If the crumble is browning too quickly, cover the pan with aluminum foil for the last 10 to 15 minutes of baking time.
- Remove the bars from the oven and place the pan on a wire rack to cool completely.
- Once cooled, whisk together the powdered sugar, milk (or cream), and vanilla for the glaze. Drizzle it over the top of the bars and slice into squares.
Expert Tips / Pro Tips
To ensure the best results for your Cranberry Crumble Bars – Browned Butter Blondie, always use room temperature butter and eggs so the dough emulsifies properly. When pressing the dough into the pan, lining it with parchment paper with a bit of an overhang makes it much easier to lift the bars out for clean slicing. For the best texture, avoid over-mixing the dough once you add the dry ingredients. Finally, make sure the bars are completely cool before adding the vanilla glaze, otherwise, it will melt into the bars rather than sitting beautifully on top.
Variations & Substitutions
If you don’t have cranberries on hand, you can substitute them with blueberries, raspberries, or chopped cherries for a different fruit profile. You can also swap the orange zest and juice for lemon or lime for a different citrus punch. For an extra crunch, try adding a half cup of chopped pecans or walnuts to the crumble topping before baking. If you prefer a more decadent bar, you can substitute the vanilla glaze with a drizzle of melted white chocolate.
Serving Suggestions
These bars are perfect for holiday dessert platters alongside other treats like pecan pie bars or snickerdoodles. They pair wonderfully with a warm cup of coffee or tea for an afternoon snack. For a more formal dessert, serve a square of the cranberry crumble bar slightly warmed with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
Storage, Freezing & Reheating
Store the bars tightly covered at room temperature for up to 4 days. If you prefer them chilled, they can also be kept in the refrigerator. These bars are excellent for freezing; however, it is best to freeze them before adding the vanilla glaze. To freeze, wrap the bars tightly in plastic wrap and then foil. Defrost at room temperature and drizzle with fresh glaze before serving. To reheat, place a bar in the microwave for 10-15 seconds if you prefer a softer, warmer texture.
Nutrition Information
| Metric | Amount Per Serving (1 square) |
|---|---|
| Calories | 285 kcal |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 42mg |
| Sodium | 85mg |
| Total Carbohydrates | 42g |
| Dietary Fiber | 1g |
| Sugars | 24g |
| Protein | 3g |
FAQ
Can I use frozen cranberries for this recipe?
Yes, you can use fresh or frozen cranberries. If using frozen, there is no need to thaw them before mixing the filling.
Do I have to pre-bake the crust?
Yes, pre-baking the shortbread crust for 15 minutes ensures that it stays sturdy and doesn’t get soggy once the cranberry filling is added.
How do I know when the bars are finished baking?
The bars are done when the crumble topping is golden brown and the cranberry filling is bubbly. This usually takes about 45 minutes.
Can I make these bars gluten-free?
You can try substituting the all-purpose flour with a 1:1 gluten-free flour blend, though the texture of the shortbread may vary slightly.
Cranberry Crumble Bars – Browned Butter Blondie
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the egg and 2 teaspoons of vanilla, mixing until well combined. Scrape down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the mixer and mix just until the dough starts to pull away from the sides of the bowl.
- Reserve approximately 2 cups of the dough for the crumble topping. Press the remaining dough evenly into the bottom of the prepared 8×8 pan.
- Bake the crust for 15 minutes, or until the edges are slightly golden brown. Remove from the oven and let cool slightly.
- While the crust cools, prepare the filling by mixing the cranberries, 2/3 cup sugar, cornstarch, orange zest, orange juice, and 1 teaspoon vanilla in a large bowl. Pour this mixture over the pre-baked crust.
- Crumble the reserved 2 cups of dough over the cranberry filling in small, flat pieces, leaving gaps for the fruit to show through.
- Bake for 45 minutes. Cover the pan with foil during the last 10-15 minutes if the top is browning too quickly. Cool completely on a wire rack.
- Whisk together the powdered sugar, milk, and vanilla for the glaze. Drizzle over the cooled bars before slicing into 16 squares.